Lin Wantang, the chief chef of the imperial kitchen in Dauchi, has been in charge for twelve years and has never failed.
When she opened her eyes again, she became the small owner of a modern restaurant on the verge of bankruptcy. There is no wood stove, only an oven; no ice cellar, only a refrigerator; no apprentice to help, only a sister who worries about the source of customers every day.
She used a dish of pickled fish that had been cooked for four hours to retain investors who wanted to withdraw their capital.
With her eight-treasure duck, she aroused the suspicion of three-star Michelin chefs.
When everyone asked about the origin of her apprenticeship, she just rolled up her sleeves calmly: "Want to know? Let's talk after finishing this dish."
From the palace to the people, from ancient times to modern times, when three hundred years are condensed into a small stove, she wants the world to remember what imperial cuisine is.
